I saw this recipe on the Front of Cooking light a couple months ago and thought it looked really good. If you buy the shrimp from the counter don't forget to take the shells and tails off before marinating. haha i kinda wondered why they looked funny til i asked 20 minutes later.
3 cups water
2 tablespoons sugar
1 tablespoon kosher salt (I omitted)
2 tablespoons grated peeled fresh ginger
1/2 teaspoon white peppercorns, crushed (I used ground it worked fine)
8 whole cardamom pods, crushed
6 whole cloves
1 bay leaf
1 (3-inch) cinnamon stick, broken
2 tablespoons black tea leaves (such as Darjeeling) (I couldn't find these so u just use a tea bag, seemed to work ok.)
1 cup ice cubes
32 peeled and deveined large shrimp (about 1 1/2 pounds)
2 large peeled ripe mangoes, each cut into 8 (2-inch) pieces
1/2 cup sliced green onions
8 Indian flatbreads (naan)
1. Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.
2. Add shrimp to water mixture; chill 20 minutes.
3. Prepare grill.
4. Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.
5. Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done. Sprinkle with sliced green onions. Serve with flatbread.
Note: As pictured on the cover, you can use smaller skewers. Simply thread two shrimp alternately with two mango chunks, and serve guests two skewers each. You'll need to purchase an extra mango (which minimally increases the calories per serving) if you opt for this presentation.
8 servings (serving size: 1 skewer and 1 piece flatbread)
CALORIES 306(16% from fat); FAT 5.3g (sat 2.9g,mono 1.3g,poly 0.6g); IRON 3.5mg; CHOLESTEROL 97mg; CALCIUM 63mg; CARBOHYDRATE 45.5g; SODIUM 497mg; PROTEIN 20.4g; FIBER 5.1g